13 December 2011

RAGI ROTI RECIPE


Ragda is a famous street food of India. It is served with patties, samosas, cutlets and so on.. It is also served separately as a chaat. Today I made this as a side dish for my ragi roti



Ingredients for the Ragda:
Dry white peas -1 cup(soaked overnight)
Onion -1 (finely chopped – reserve 1 tbsp for garnish)
Tomatoes – 2 (finely chopped – reserve 1 tbsp for garnish)
Ginger and garlic - 1 tsp each (finely chopped)
Fresh Coriander - 3 tbsp (finely chopped – reserve 1 tbsp for garnish)
Cumin seeds - 1 tsp
Bay leaf - 1
Everest Chole masala - 1 tsp
Chilli powder - 1 tsp
Turmeric powder - ½ tsp
Tamarind paste - 1/4 tsp
Dry mango powder - pinch
Chaat masala - pinch
Water - 1 cup (Use the water in which peas was cooked)
Oil - 1 tbsp
Salt as reqd

Method:
Pressure cook the peas with ½ tsp salt for about 2 whistles reserve the water and keep aside.

Heat oil in a pan, add cumin seeds and bay leaf once it cracks add onion and sauté it well.

Now add the ginger n garlic mix well and add the tomatoes stir well and close the lid.

After 3 min remove the lid add the tamarind paste, chole masala, chilli powder, turmeric powder, mango powder, chaat masala  and salt.

Add the peas, water and let it cook for 5 mins.

Transfer the radga to the serving dish, add lemon juice and garnish with chopped onion, chopped tomato and cilantro.

Ingredients  for Ragi roti:
Ragi flour - 1 cup
Wheat flour – ½ cup
Salt - pinch
Oil - 1 tsp
Water as reqd

Method:
Knead all the ingredients divide the dough roll the rotis and cook on non stick tawa on both the sides.

Serve the ragda with the garnishing and enjoy!!!

07 December 2011

Aval Pori Urundai - Karthigai Deepam Special


Karthigai Deepam a festival of lamps celebrated during Tamil Karthigai month. Agal vilakku and pithalai viakku are lit in all Tamil houses.

              “Bow to Lord Shiva Bestower of Good and Destroyer of Evil”

Its mainly pori urundai which plays another major importance on karthigai deepam.


Recipe adapted from Sharmis passions

Ingredients:
4 cups - Aval Pori
¾ cup - Jaggery grated
½ cup - Water (just enough to immerse jaggery)
Pinch - Elaichi powder
Ghee to grease hands
 Method:
In a bowl add grated jaggery and water and let it get dissolved completely.

Using a strainer remove the dirt from the jaggery and transfer to another vessel.

In a small bowl add ¼ cup water and keep it aside.
 In a non stick pan add jaggery syrup and add elaichi powder. Stir it continuously till it reaches the hard ball consistency.
 To check add a drop of jaggery syrup on the bowl which is kept aside, it should not get dissolved in water it should be hard this is the right consistency.

Switch off the stove and add the aval pori and let them get coated completely in the jaggery syrup. Grease the palms and roll into tight balls.

Do the Neivedhyam light the home with n number of vilakku and get the Lords blessings!!!